Authentic Concha Recipe for 12 Servings

Instructions:

1. Combine 180ml warm whole milk (40°C), 7g active dry yeast, and a tablespoon of the 100g granulated sugar in your mixer bowl. Let it sit for 10 minutes until it's foamy and smells like a brewery.
2. Add the rest of the sugar, 2 large eggs, 5ml vanilla, and 5g sea salt. Mix on low until combined.
3. Add the 500g bread flour gradually. Knead with the dough hook for 5 minutes. Add 90g softened unsalted butter, one tablespoon at a time. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm, draft free spot for 1 hour 30 mins until it has doubled in size.
5. While the dough rises, cream 100g vegetable shortening with 120g powdered sugar in a small bowl. Fold in 125g all purpose flour. Divide the mixture in half; keep one plain and mix 1 tbsp cocoa powder into the other.
6. Punch down the risen dough to release air. Divide into 12 equal pieces (about 75-80g each). Roll each piece into a smooth, tight ball. Place them on parchment lined baking sheets, leaving at least 3 inches of space between them.
7. Divide your toppings into 12 small balls. Flatten each into a thin disc using your hands or a tortilla press. Drape a disc over each dough ball, pressing gently to adhere. Use a concha cutter or knife to score the shell lines, being careful not to cut into the dough itself.
8. Let the topped buns rise for another 45 mins to 1 hour. They should look puffy and the topping should begin to separate slightly, revealing the pattern.
9. Preheat your oven to 180°C (350°F). Bake for 18–20 minutes until the bottoms are lightly golden and the house smells like a dream. The topping should be set and dry to the touch but not browned.